Copycat Long John Silver’s Coleslaw

A Creamy, Sweet and Tangy Fast-Food Favorite

This Copycat Long John Silver’s Coleslaw has finely chopped cabbage, carrots and onion tossed in a creamy buttermilk dressing. It has that sweet and tangy flavor and signature finely chopped texture people remember from the restaurant.

My Long John Silver’s Love Story

Years ago, I worked at a shoe store called Chens on the Southwest Side of Chicago. Two of the Polish girls I worked with, both named Agatha, ntroduced me to the chicken planks from Long John Silver’s.

I am not a cooked-fish kind of gal, so the chicken planks were a revelation. They had that crispy, craggly batter on the outside with tender chicken inside, and I was immediately hooked.

Fast-forward to a couple of years ago when Mr. Tipsy and I were taking a road trip to Detroit. We hardly have any Long John Silver’s locations left around us in Illinois, but we happened to be passing one along the way. I told him all about those chicken planks and insisted that we stop.

I immediately turned him into a chicken plank lover, too.

Recently, I made my own copycat version of the Long John Silver’s Chicken Planks, and they were pretty damn good. Of course, if you are going to have the chicken planks, you also need that little serving of sweet and creamy coleslaw on the side.

That was what inspired me to make this Copycat Long John Silver’s Coleslaw.

That Familiar Fast-Food Coleslaw

There is something very specific about Long John Silver’s-style coleslaw. It is not made with long, crunchy shreds of cabbage like traditional deli coleslaw. The cabbage, carrots and onion are chopped into tiny pieces and coated in a smooth, sweet and tangy dressing.

The combination of mayonnaise and buttermilk makes the dressing creamy without making it too heavy. White vinegar and fresh lemon juice add acidity, while the sugar gives it that familiar sweetness.

The Secret Is in the Chop

The most important step in this recipe is chopping the vegetables. You want very small, even pieces of cabbage rather than long strands.

You can chop the cabbage by hand with a sharp knife or pulse it carefully in a food processor. If you use a food processor, work in small batches and use short pulses. Do not let the cabbage turn into a paste.

Finely shred or mince the carrot and chop the onion as small as possible. This gives every spoonful a little cabbage, carrot, onion and creamy dressing.

A Note About The Coleslaw Pictured

You may notice that the cabbage in these pictures is not chopped quite as finely as I normally recommend. I knew this particular batch would be sitting in the refrigerator and marinating in the dressing for a day or two longer than usual, so I intentionally left the pieces slightly larger to help them retain some texture.

Right before serving, I used a pair of clean kitchen shears directly in the bowl to snip the cabbage into smaller pieces. This gave me that familiar finely chopped texture without allowing the coleslaw to become too soft while it sat.

Making the Creamy Coleslaw Dressing

The dressing is made with simple ingredients you can find at almost any grocery store:

• Granulated sugar
• Salt
• Black pepper
• Whole milk
• Mayonnaise
• Buttermilk
• White vinegar
• Fresh lemon juice

Whisk the dressing until it is completely smooth before adding the vegetables. This helps dissolve the sugar and distributes the seasoning evenly throughout the coleslaw.

I use a good full-fat mayonnaise for the best flavor and texture. As you probably already know, Hellmann’s is always my mayonnaise of choice.

More Ways To Use This Creamy Dressing

This sweet and tangy dressing would also be delicious on other salads. Try it with broccoli slaw, a shredded Brussels sprout salad, a crunchy chopped vegetable salad or a traditional cabbage and carrot slaw with longer shreds. You could also toss it with finely chopped broccoli, cauliflower, carrots and red onion for an easy make-ahead salad. The buttermilk, mayonnaise, vinegar and lemon juice give it enough flavor to work with almost any sturdy, crunchy vegetable.

Combining the Coleslaw

Add the finely chopped vegetables to the bowl of dressing and toss everything really well. Because the vegetables are chopped so small, take your time and make sure all those little pieces are coated.

The coleslaw may look especially creamy when it is first mixed. As it chills, the cabbage will soften slightly and absorb some of the dressing.

An Easy Make-Ahead Side Dish

This coleslaw should be made at least two hours before you plan to serve it, making it a convenient side dish for parties, cookouts and family dinners.

A few hours in the refrigerator allows the finely chopped cabbage to soften slightly while still retaining a little crunch. It also gives the creamy, sweet and tangy flavors time to blend.

Keep the coleslaw covered and refrigerated until you are ready to serve it. Stir it thoroughly before putting it on the table because some of the dressing may settle at the bottom of the bowl.

What to Serve with Copycat Long John Silver’s Coleslaw

This creamy coleslaw is an especially good side dish for fried and crispy foods. Serve it with:

• Chicken planks or chicken tenders
• Fried fish or fish sandwiches
• Breaded shrimp
• Hamburgers or sloppy joes
• Pulled pork sandwiches
• Barbecue ribs
• Hot dogs
• Grilled chicken
• French fries or potato wedges

You can also add a small scoop of this coleslaw to a fish sandwich or pulled pork sandwich for some extra creaminess and crunch.

Frequently Asked Questions

Can I use a bag of coleslaw mix?

You can, but most packaged coleslaw mixes contain long shreds of cabbage. Chop the packaged mixture into much smaller pieces before adding the dressing. Measure eight cups after the vegetables have been finely chopped.

Can I chop the cabbage in a food processor?

Yes. Cut the cabbage into chunks and pulse it in small batches. Stop as soon as the cabbage is finely chopped. Processing it for too long can make it wet or mushy.

Do I have to use buttermilk?

The buttermilk supplies part of the signature tang and helps create the proper dressing consistency. For the best results, I recommend using real buttermilk.

How long does the coleslaw need to refrigerate?

Refrigerate it for at least two hours. If possible, give it three or four hours so the cabbage can soften slightly and absorb the dressing.

Can I make this coleslaw the day before?

Yes. This is a great recipe to prepare the day before serving. Stir it thoroughly before serving because some of the dressing may settle at the bottom.

Why is there liquid at the bottom of my coleslaw?

Cabbage naturally releases water after it is combined with salt and dressing. This is normal. Stir the coleslaw thoroughly before serving to redistribute the dressing.

How long will homemade coleslaw keep?

Keep the coleslaw in a covered container in the refrigerator and use it within three to four days. Always return it to the refrigerator promptly after serving.

Can I freeze creamy coleslaw?

I do not recommend freezing this coleslaw. The creamy dressing may separate, and the vegetables can become watery and soft after they thaw.